Flourless Chocolate and Pear Cake
How to make a sinful gluten free cake: Flourless Chocolate and Pear Cake
Ingredients
- 85 gms – 3 oz. butter + 1 tbsp to grease the tin
- 85 gms – 3 oz. caster sugar + 1 tbsp to coat the tin
- 85 gms dark chocolate broken into pieces
- 1 tbsp Kahlua
- 1 tsp vanilla extract
- 3 eggs separated
- 85 gms – 3 oz. almond meal
- 3 very ripe pears peeled, cored and quartered
- Icing sugar for dusting
Instructions
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Cut a circle of baking paper to fit the base of your spring form pan. Brush the inside of the pan with 1 tbsp of melted butter, then line the base with the baking paper and brush it with more butter. Add 1 tbsp of caster sugar, swirl it around to coat the pan everywhere and remove any excess.
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Melt the chocolate and butter in a double boiler. When ready, remove it from the heat, add the Kahlua and keep it aside to cool down.
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Beat the egg whites until soft peaks form and keep them aside.
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Whisk the egg yolks with the sugar until pale. Add the melted chocolate and almond meal and mix until well combined.
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Add the egg whites little by little and gently incorporate them to the mixture.
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Pour the mixture into the pan and level it. Arrange the pears over the mixture, cut side down.
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Bake in a pre heated oven at 180°C – 355°F for about 40 minutes or until the pears are soft and the cake is cooked through.
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Let it cool down before unmoulding it. When completely cool, dust it with icing sugar.
Recipe Notes
You can serve it plain or with some crème fraîche on the side.